Les Trois Ciseaux d’Ōura en Kamiwada Chardonnay 2022
The grapes for this Takahata Chardonnay come from the Ōura family's vineyards in Kamiwada, Yamagata. The three pairs of scissors on the label represent the winegrowing craft passed down through three generations. After fermentation in French oak barrels, the wine matures for eight months in barrel, with 67 % new barrels.
White peach and passion fruit combine with vanilla, nuts and sponge cake. The palate is full-bodied and creamy. Lively acidity brings freshness to the concentrated fruit and carries through the long finish.
| Grape variety | Chardonnay |
|---|---|
| Overview | White wine, dry · 14 % vol |
| Aromas | White peach, passion fruit, vanilla, nuts, sponge cake and toast |
| Structure | Full-bodied and creamy, with concentrated fruit and lively acidity |
| Vinification and ageing | Fermentation in French oak barrels; full malolactic fermentation; 8 months of barrel ageing, with 67 % new barrels |
| Ageing potential | 8–12+ years from the vintage |
| Food pairing | Turbot with brown butter; poularde with morel cream sauce; pan-fried king oyster mushrooms with celeriac cream |
| Award | Gold, 95 points – IWC 2024; Gold, 96 points – IWSC 2024 |
| Origin | Japan, Yamagata, Takahata, Kamiwada |
| Volume | 750 ml |
| Allergens | Contains sulphites |
The grapes for this Takahata Chardonnay come from the Ōura family's vineyards in Kamiwada, Yamagata. The three pairs of scissors on the label represent the winegrowing craft passed down through three generations. After fermentation in French oak barrels, the wine matures for eight months in barrel, with 67 % new barrels.
White peach and passion fruit combine with vanilla, nuts and sponge cake. The palate is full-bodied and creamy. Lively acidity brings freshness to the concentrated fruit and carries through the long finish.
| Grape variety | Chardonnay |
|---|---|
| Overview | White wine, dry · 14 % vol |
| Aromas | White peach, passion fruit, vanilla, nuts, sponge cake and toast |
| Structure | Full-bodied and creamy, with concentrated fruit and lively acidity |
| Vinification and ageing | Fermentation in French oak barrels; full malolactic fermentation; 8 months of barrel ageing, with 67 % new barrels |
| Ageing potential | 8–12+ years from the vintage |
| Food pairing | Turbot with brown butter; poularde with morel cream sauce; pan-fried king oyster mushrooms with celeriac cream |
| Award | Gold, 95 points – IWC 2024; Gold, 96 points – IWSC 2024 |
| Origin | Japan, Yamagata, Takahata, Kamiwada |
| Volume | 750 ml |
| Allergens | Contains sulphites |
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